Excellent Tamales

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Posted By: MD
Posted In:  Burritos
Page Views:  1004 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  4 to 6.

Additional information: Fat: 1g, Total Carbohydrates: 54g, Dietary Fiber: 8g, Sugars: 2g and
Protein: 10g


  • 2 cup water
  • 2-3 tablespoon mild chili powder
  • 1/4 teaspoon garlic powder
  • 1/8-1/4 teaspoon garlic salt
  • black pepper
  • 1 tablespoon non-hydrogenated vegan margarine
  • 1/4 container of Baca Chili (hot)
  • 2-3 cup cooked spanish rice
  • 1 16 oz. can of refried beans
  • 2 oz diced green chiles


Serves 3 dozen.

In a saucepan, pour in the 2c.water, add the mild chili powder, and stir. Now sprinkle the garlic powder, garlic salt, and black pepper on top of the water, add the margarine, and cook to a boil, stirring once in awhile. After the mixture begins to boil, add the Baca Chili, cook about 10 more minutes, then add 1/2 of this mixture to the cooked rice and refried bean mixture. Cook down to a light paste.

Now follow the directions on the back of the prepared masa package, replacing the necessary lard with vegetable shortening, and the necessary water with the rest of the spicy water mixture. Test the finished masa product by rolling a piece into a ball about the size of your pinky finger, and trying to float it in a glass of warm water. If need be, you may add more vegetable shortening until it does float.

Now you are ready to assemble. Soak your corn husks in water for 24 hours prior to assembling, dry them off, add a thin layer of masa, the desired amount of filling, fold, roll, and steam for approximatly 1 hour, or until masa feels firm to the touch.


Source: my father.

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